Place the eggplant on a cookie sheet lined with aluminum foil and brush both sides with the garlic infused olive oil.

Cook in a pre-heated oven broiler or on an outdoor grill, turning once. Remove from the oven or grill when both sides are browned. About 3 minutes on each side.

Combine the mint, vinegar, sugar, and water in a mixing bowl.

Place the cooked eggplant in a casserole or baking dish. It's okay if the slices overlap. Add the mint marinade to the dish, sprinkle the slices with salt and pepper, cover and let sit for about 1 hour before serving.